Kare-Kare

Kristine Joy Buenaflor
Grade 11 Humss - Princess Urduja
Region 16
Province: Quezon City

History
Kare Kare is a popular Filipino dish consisting of meat (such as beef, oxtail, or tripe), peanut sauce, and vegetables such as eggplant, bok choy, banana blossom, and string beans. Different groups claim to have invented Kare Kare.

There is a belief that Kare Kare originated in Pampanga, known as the Culinary Capital of the Philippines. The traditional Kare Kare is made with beef, oxtail, peanut sauce, and vegetables such as eggplant, bok choy, banana blossom, and string beans.

In Quezon City, there are many restaurants and eateries that serve delicious Kare Kare. One famous place that cooks Kare Kare is Little Quiapo, a long-standing restaurant established in 1949. It was started by a sorbetero (ice cream vendor) named Irineo Bartolome, who opened a food stall at the University of the Philippines in Diliman, Quezon City.

Ingredients:
- 2 lbs oxtail, cut into 2-inch pieces
- 1 lb beef tripe (optional), cut into bite-sized pieces
- 1 cup peanut butter
- 2 tablespoons annatto seeds (achuete)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons cooking oil
- 4 cups beef broth
- 1 bundle bok choy or pechay (Chinese cabbage), cut into 2-inch pieces
- 1 eggplant, sliced
- 1 banana blossom (puso ng saging), sliced (optional)
- 1 cup string beans (sitaw), cut into 2-inch pieces
- Fish sauce (patis) or salt, to taste
- Ground black pepper, to taste
 
Instructions:
1. In a large pot, boil the oxtail and beef tripe in water for about 1 hour or until tender. Skim off any impurities that rise to the surface. Drain and set aside.
2. In a separate pan, heat the cooking oil over medium heat. Add the annatto seeds and cook for a few minutes to release the color. Remove the seeds and discard.
3. In the same pan, sauté the garlic and onions until fragrant and translucent.
4. Add the boiled oxtail and beef tripe to the pan and cook for a few minutes.
5. Pour in the beef broth and bring to a boil. Reduce the heat and simmer for about 1 hour or until the meat is tender.
6. Stir in the peanut butter and mix well until it is fully incorporated into the sauce. Simmer for another 10 minutes.
7. Add the vegetables (bok choy, eggplant, banana blossom, and string beans) and cook until they are tender but still crisp.
8. Season with fish sauce or salt and ground black pepper to taste.
9. Serve hot with steamed rice and bagoong (shrimp paste) on the side.


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